• Just like coconut, papaya tree is considered as "Karpaga Viruksha" because, the various parts of the tree are used either for human consumption or for animals or as raw materials for several of the agro - based industries.
• Papaya not only helps to improve the farm income but also serves as a cottage industry.

• The latex (milk) is collected from the green fruits from 75 to 90th day after fruitset.
• The latex is further purified into papain which is a proteolytic enzyme.
• This enzyme is exclusively exported and there is a great demand in the international market.
• The cost of one kilogram of ultra refined papain (> 1000 TU) is Rs.1500 - 2000. Papain is used in breweries, medicines, cosmetics, tanning industry, tenderization of meat and fish, extraction of animal and plant protein from various animals and plants, scorpion and insect bites, itching of skin, displaced disc in the spinal cord etc.

• After extraction of the latex, the raw fruits are used for making candy (Tuty - fruity) and used as vegetable, pickles, chips etc.,
• The ripe fruits are obtained 130 days after fruit set and used as raw materials for making Jam, Jelly, Papaya toffee, Papaya bar, Papaya squash, Papaya soft drinks, Papaya pulp powder etc.,
• The ripe fruit is used for consumption and is rich in Vit. A (2020 IU).
• It is very good for eye sight, overcome constipation and hangover.

• The leaf, stem, skin and waste materials of raw and ripe fruit are pulverised and fed to animals, poultry and pigs.
• The egg production and quality are improved when the birds are fed with papaya leaf.
• The flesh and meat quality of pigs and beef are softened when they are fed with stems, petioles and leaves.

• The decoction obtained from dried leaf is used just like tea which is very good for heart ailments and cancer.

• The biomass production in papaya is very high as compared to any annuals and biennials.
• The biomass production ranges from 375 to 500 tonnes wet weight/hectare for a period of 2 years.
• Hence, it will be a very good raw material for paper industry.

• Papaya roots are also used in paper industry.
• Besides, the roots exude certain organic substances which increases the microbial population in the soil as well as arrest the weed growth in papaya gardens.

• One of the important and economically manufactured products marketed under this name is the dried milk of raw papaya fruits.
• This is used industrially in tenderizing meat, to extract oil from liver of 'Tuna' fish, in the manufacture of cosmetics like 'snow' and face creams and dental pastes, in degumming silk and rayon, in the pre-shrinking of wool, in the curing of leather and in brewing industry.
• In the medicinal field, papain finds use in the treatment of necrotic tissues, dyspepsia and other digestive ailments, ring worm and round worm infection, skin lesions and in disorders of kidney.
• Several proprietory pharmaceutical preparations using papain are in the market now.
• The cultivation of papaya for producing papain will be a profitable proposition and substantial quantities for internal and foreign market can be produced by adopting correct techniques.

• The method of extraction of papain is simple.
• Select half to threefourth mature fruits (Between 70 and 100 days of age from fruitset).
• Early in the morning, before 10:00 A.M. tap the fruits by giving four longitudinal, skin deep incisions on the surface of the fruit from the stalk end to the tip, the four cuts spread over four sides of the fruit.
• The depth of the incision should not be more than 0.3 cm. (1/8 inches).
• A razor blade attached to a handle with the blade projecting out to the required depth is a handy tool for incising.
• Sharp bamboo splinters can also be used for incising papaya fruits.
• Immediately on incising, scrap the latex that solidifies in the cuts and add to the liquid latex.
• Give the incision at the rate of quent occassions at intervals of three to four days.
• Thus, each fruit yields almost its entire quantity of latex.
• Dry the latex collected every day in the sun or in artificial driers at temperatures of 50^oC to 55^oC.
• Addition of small quantities of potassium meta-bi-sulphite i.e. 5 ml dissolved in one litre of water to the liquid latex before it is dried.
• It helps to extend the storage life of papain to a certain extent.
• The drying is continued until the product comes off in flakes having a porous structure.
• Powder the dried crude papain is then by means of wooden mallets and pass through a 10 mesh sieve.
• Pack the powder is in polythene bags and seal. Pack a number of such bags in tins.
• As exposure to air will deteriorate the quality of papain, evacuated the air from the tins after packing the bags in them.

• The annual yield of papain per plant or per unit area varies greatly according to the variety, the culture adopted and the climatic conditions.
• It is generally estimated that a good yield is 196 kg per hectare per annum for the first year after coming into bearing, in the second year the yield being roughly one to half of that of the first year and in the third year, it being not worthwhile maintaining the plantation for tapping papain.
• At Coimbatore, the yield of papain is 200 - 300 g per tree with a maximum yield of 450 grams.
• The yield per hectare works out to 250 - 375 kg.
• It has been observed that the lanced papaya fruits from which the latex has been tapped ripen normally and become sweet.
• The fruits will, however, have to be sold at a lower price in the market as their appearance is impaired by lancing.
• The market price of papain usually ranges from Rs. 80 to Rs. 100 per kg. according to its quality.

• Fully matured but unripe papaya -
• One Sugar to bring to 70oBrix, approximate half to 3/4th the weight of the fruit.
• Essence desired flavour Colour as required for the flavour

• Harvest fully mature but unripe papaya.
• Make a few streaks with a knife on the papaya and allow the latex to flow out. Wash throughly and wipe dry.
• Peel the papaya
• Cut and remove the seeds
• Cut the papaya into small, pieces of uniform size
• Soak it in cold water containing salt (2 g/100 ml) and calcium chloride (1 g/100 ml)) for 1/2 an hour.
• Drain and wash with cold water.
• Add sugar (1/4 the weight of the pieces) and cook for 5 minutes with colour and flavour.
• Cool and keep aside for 4 hours.
• Add a little more extra sugar and citric acid (1 g/100 ml) and cook for 5 minutes.
• Repeat the procedure till the final Brix reaches 70^o
• Drain the syrup and dry the candy under shade.
• Pack it in sterilized jars or polythene bags.
• This papaya candy can be used in the preparation of bakery products.

• Unripe papaya
• Cutting or dicing
• Dripping of papain
• Peeling
• Treating with Salt (2 g/100 ml) and Calcium Chloride (1 g/100 ml) for 30 miuntes
• Draining
• Addition of sugar (1/2 the wt. of the material)
• Cooking for 5 minutes
• Cooling
• Addition of sugar, citric acid colour and flavour
• Cooking stages (30 -40 - 60 - 70obrix)
• Draining
• Drying
• Packing
• labelling.

• Pulp - 1 kg.
• Sugar - 750g.
• Citric acid - 10g.

• Ripe papaya is selected.
• Scoope out the pulp.
• Add sugar and citric acid and allow to boil till it reaches 68.5 obrix Bottle the jam and label.

• Selection of papaya
• Washing
• Pulping
• Addition of sugar and citric acid
• Cooking (68.5obrix)
• Bottling
• Labelling
• Marketing

• Pectin extract - 1 kg
• Sugar - 750g
• Citric acid - 10g

Fruit (firm not over-ripe)

• Washing
• Cutting into thin slices
• Boiling with water (11/2 times the weight of fruit for about 20-30 minutes)
• Addition of citric acid during boiling (2 g per kg of fruit)
• Straining of extract
• Pectin test (for addition of sugar)
• Addition of sugar
• Boiling
• Judging of end point (Sheet/Drop/Temperature test)
• Removal of scum or foam
• Colour and remaining citric acid added
• Filling hot into clean sterilized bottles
• Waxing (Paraffin wax) Capping
• Storage at ambient temperature

• Pulp - 1 kg
• Sugar - 450g
• Citric acid - 10g

• Ripe Papaya
• Washing
• Pulping
• Addition of sugar + citric acid
• Mixing
• Cooking (10 minutes)
• Spreading on Trays
• Drying
• Addition of multiple layers upto 1.3 cm thickness
• Cutting into slabs
• Packing
• Labelling

• Peeled papaya pieces - 1 kg
• Salt - 100g
• Red chilli powder - 10g
• Mustard - 10g
• Fenugreek - 10g
• Asafoetida (powdered) - 10g
• Vinegar - 750 ml

• Papayas (mature green)
• Washing
• Peeling
• Removal of seeds
• Cutting into pieces
• Boiling (to soften)
• Removal of pieces from boiling water
• Mixing with salt
• Drying in shade for few minutes
• Mixing spices
• Filling in jars
• Addition of vinegar (sufficient to cover the pieces)
• Keeping for a week Storage.

• Papaya pulp - 1 kg
• Sugar - 50g
• Salt - 14g
• Red chilli powder - 5g
• Hot spices - 10g
• Vinegar - 40ml
• Sodium benzoate - 0.7g per kg sauce.

• Papaya (ripe)
• Washing
• Peeling
• Cutting into halves
• Removal of seeds
• Making into fine pulp
• Straining of pulp
• Cooking pulp with one-third quantity of sugar
• Putting spice bag in pulp and pressing occasionally
• Cooking to one-third of original volume of pulp
• Removal of spice bag (after squeezing in pulp)
• Adding remaining sugar and salt
• Cooking to one-third its original volume
• Addition of vinegar/acetic acid and preservative
• Filling hot into bottles
• Crown corking
• Pasteurization (at 85-90^oC for 30 minutes)
• Cooling
• Storage at ambient temperature (in cool and dry place)

• Fruit Juice - 1 kg.
• Sugar - 2kg.
• Water - 1kg.
• Citric acid - 40 gm
• Potassium meta bisulphite - 6 gm
• Mixed fruit essence - 2 teaspoon

• Remove the stalk and wash the papaya in cold water and scoope out the pulp.
• Extract the juice in a pulper.
• Dissolve sugar in the water.
• Add citric acid and bring to boil.
• Strain the syrup with a muslin cloth and cool.
• Add juice to the syrup and mix well.
• Dissolve the potassium metabisulphite in a little quantity of the juice and mix well with the squash.